CN1236686C - Ice confectionery product and prepn. method - Google Patents
Ice confectionery product and prepn. method Download PDFInfo
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- CN1236686C CN1236686C CNB018105742A CN01810574A CN1236686C CN 1236686 C CN1236686 C CN 1236686C CN B018105742 A CNB018105742 A CN B018105742A CN 01810574 A CN01810574 A CN 01810574A CN 1236686 C CN1236686 C CN 1236686C
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/26—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/08—Batch production
- A23G9/083—Batch production using moulds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Confectionery (AREA)
Abstract
An iced confectionery article, which is in particular a molded iced confectionery article based on water ice with a soft-core texture. This article includes i) a core of water ice containing 20 to 40% by weight of solids, having a degree of overrun of 20 to 80% and a texture which is similar to that of an extruded ice-cream, which contains, where appropriate, pieces, and ii) a shell of water ice with no overrun, containing 20 to 35% by weight of solids.
Description
The present invention relates to field based on the ice confectionery product of ice cream.It is the can ice confectionary products of base that the present invention relates more specifically in core with the soft ice cream of quality.
Generally under about 2-3 ℃ of positive temperature, loaded with liquid ice cream composition in common heat-conducting metal mould can produce the ice confectionery product of ice cream class, and said composition circulates in refrigerant, because of ice cream composition thermal conductivity may cause slow freezing.Refrigerant can be that liquid cools is bathed, for example salt solution or cold air circulating cooling pipeline, and wherein mould circulates.
In case freeze, these products can be stayed in the mould, and these moulds are simultaneously as packing, and for example under the situation of the little cylinder that " on push away " equipment is arranged, or an end is under the situation of flat (applati) bladder cylindraceous therein.
Can also insert rod in the freezing composition material also uncured in the core, continue solidify, make product stripping, make their sclerosis, then for example with soft bag or mobilely pack (" flow-pack ") and pack in the effect of mould outer surface by heat.
Owing to slowly and gradually freeze by heat conduction, such moulded product generally has the very hard ground that is produced by thick ice crystal.People know compound ice confectionery product, its quality softness mainly is made up of the expanded ice cream core of wrapping up in ice cream composition dressing of extruding, for example described in EP-A-0710074 or WO-A-9804149.The pre-cooled core of extruding is immersed in the ice cream composition, is cooled fast to very much temperature＜-15 ℃, for example adopt to be immersed in the liquid nitrogen,, can reach the dressing of tender texture like this so that make the sugar-coat sclerosis.Generally need carry out repeatedly impregnation cycles and sclerosis in succession, to reach desired sugar-coat thickness.
It is the ice confectionery product of base that the present invention proposes to prepare with the ice cream, particularly molded and the ice confectionery product quality softness.
Product of the present invention is characterised in that it contains:
I) ice cream core, it contains 20-40 weight % dry, and its expansion rate is 20-80%, and its quality is similar with the ice cream of extruding, and
Ii) unexpanded ice cream shell contains 20-35 weight % dry.
The characteristics of this ice cream core are that it contains the stabilizing agent with gelling property, and this stabilizing agent can be selected from carob, xanthans, guar gum, he draws (tara) glue, carboxymethyl cellulose, gelatin, alginates, carrageenan, starch, pectin, microcrystalline cellulose or the mixture of some batchings like this.
Preferably use xanthans, carob, gelatin and pectin, more particularly contain the mixture of xanthans and carob, xanthans is main, or contains the mixture of gelatin and carob, and gelatin is main.
The content of stabilizer blend is to be less than or equal to 0.5 weight %, preferably 0.3-0.4 weight %.
The character of stabilizer blend and content combine with dry matter content in the core its stabilizer blend can be handled, and in freezing equipment, expand, and it is had and approximately extruding the close quality of ice cream from what freezing equipment came out under-5 ,-6 ℃.
Within the scope of the invention, expansion rate is defined as the increase that causes volume of mixture because of the adding air, and % represents with volume.Expansion rate is 30-50% preferably.
Advantageously, the dry matter content of core is 28-32 weight %.
Except stabilizer blend, the dry of described core advantageously from:
Up to 20 weight % jam, spices and colouring agent; And
20-27 weight % carbohydrate is wherein up to 7 weight % glucose syrups.
Therefore, jam be can use, or ground use fruit flavor and colouring agent changed.
The ice cream composition of shell should be such, and promptly its quality is firm and not too hard.Said composition does not have the result of the air that adds and these component mixtures different, and promptly said composition does not expand.
The dry of described this shell is 25-30% shell weight preferably, they advantageously from:
3-5 weight % jam or fruit juice, spices and colouring agent,
0.35-0.45 weight % has the stabilizing agent of thickness character, and
20-26 weight % carbohydrate.
Stabilizing agent with thickness character can be selected from guar gum, carob, xanthans, carboxymethyl cellulose, pectin, carrageenan, starch or these ingredients mixtures, and guar gum is preferred.
This shell can contain spices, coffee, cocoa, Mel extract or syrup for example maple syrup or alcohol spices or liquor spices.
The carbohydrate of shell advantageously is made of sucrose (it be account for main), glucose syrup and 8-10 weight % invert sugar.
A kind of preferred embodiment in, ice confectionery product of the present invention is an ice lolly sugar, its core and shell have color and are the fragrance of base with fruit, preferably contain a large amount of fruit, particularly extract, for example jam or fruit flavor.
The shape of ice lolly sugar preferably is the frustum of a cone in the bottom and has elliptic cross-section, circular top, its volume 60-120 milliliter.
The taste of core and shell can be different, maybe can be the combinations of multiple taste, and fruit aroma for example is as tart flavour, with the aromatics extract of alcohol or the combination of liquor
Core can contain inclusion, chankings piece dried or sugaring, gel, easy molten candy, crisp cake, sauce, caramel, chocolate, sweet candy or biscuit, and preferably chankings piece or broken chankings for example contain the same fruit of sauce shape in core material.
Can select the sugar and the stabilizing agent of shell, so that the shell quality that produces is more or less obviously different with core.This shell just is not used for keeping the shape of product, can also guarantee that product has good anti-melting and thermal-shock resistance.Therefore, can wherein add other stabilizing agent, for example as pectin or starch in the past.
Outer casing thickness is the 1-5 millimeter, preferably the 2-3 millimeter.
The invention still further relates to the can ice confectionary products based on second kind of ice cream, second kind of ice cream comprises as previously defined core, and this core contains the inclusion that is of a size of the 1-10 millimeter.
A kind of like this product can be used the fat composition dressing, for example chocolate dressing or impregnated material cover layer.Above-mentioned coated composition can contain auxiliary material, for example schnitz piece or baking or expanded cereal-granules.Dressing can be made up of multilayer.
The invention still further relates to a kind of preparation method of above-mentioned compound ice confectionery product, wherein:
Toward the non-expansion ice cream composition that remains on the interior loaded with liquid of mould under the freezing atmosphere,
Cool off this mould, form the shell of opening so that described fluid composition freezes when contacting with the mould inwall, emitting at the center still is the described composition of liquid again,
What add a kind of expansion in the shell of opening freezes the ice cream composition, and the expansion ratio is 20-80%, and said composition constitutes the core of product,
If necessary, add rod,
Before or after inserting rod, add the described liquid ice cream composition of necessary amounts, finish the formation of shell,
Sclerosis also makes product stripping.
According to another embodiment of above-mentioned compound ice confectionery product preparation method, make core, toward the inclusion of core adding size 1-10 millimeter, the cooling core is again with a kind of composition dressing that constitutes as front definition shell.
According to second kind of embodiment of above-mentioned second kind of ice confectionery product preparation method,
That packs a kind of expansion in the mould that remains under the freezing atmosphere into freezes the ice cream composition, and expansion ratio is 20-80%, and said composition constitutes the core of product,
If necessary, add rod,
Make the core sclerosis, the demoulding, and if necessary,
Use fat composition, particularly wrap up in coat with couverture.
Embodiment regardless of this method, the ice cream composition batching that constitutes the product core needs special equipment, this equipment can make with hard relatively sticky material, adopt the method fill mold of " shell and core " or the cavity of generation, if necessary, described material contains the inclusion of size 1-10 millimeter, can not form air bubble, promptly up to the mould bottom.
Described special equipment can be made of distributor/distributor (distributeur/r é partiteur), and distributor/distributor links to each other with frigo, is held pressure by this frigo, and combines with dispensing equipment.
Within the scope of the invention, hard relatively sticky material is at-2 ℃, and under-6 ℃, preferably at-5 ℃, the ice cream under-6 ℃ expands when it leaves frigo.Its quality is harder, and with respect to this prescription Total Water, what this material had freezes water percentage than the height for the treatment of the frozen liquid composition usually, more or less is like this significantly according to the composition for the treatment of freezing mixture.
Described special equipment can be applied to the freezer of any ice confectionery product, for example as:
The brine freezing machine of straight line, rotation, oval-shaped or right angle motion (mourement carr é),
Utilize the refrigerator of liquid, gas or vaporation-type refrigerant fluid, this fluid embathes mould more or less muchly or sprays mould,
By conveyer belt mould is carried by the pulse of air pipeline, is guaranteed the machine of snap frozen, this conveyer belt can be straight line or reel, for example be single-screw or double helix, flat (applatie) or rotation,
The machine of all the above-mentioned types, wherein to move be continuous or stepping to mould.
Therefore, these special equipments can be applied to existing machine very simply.
This under pressure ingredients principle can be applied to dissimilar meters, for example as the meter of dispense switch formula and meter, the valve formula meter of horizontal or vertical formula, or preferably combine with jacking equipment and immerse nozzle (buse plongeante) formula meter with " filler from bottom to top " type of rotary valve pairing.Valve opening time/freeze blend pressure cooperates can determine dosage.
When using the multiple tracks batching, ice is uniformly distributed in from the different pipelines that distributor/distributor comes out, can the filling meter and do not produce air bubble.Jacking equipment guarantees to fill up mould fully and does not produce air bubble.
Implement this method as the embodiment accompanying drawing relevant with preferred implementation in conjunction with explanation below, Fig. 1 schematically shows production line in the accompanying drawing, because of considering drawings clear, just represents distribution line.
As indicated in Fig. 1, in order to implement this method, preferably use conventional molded production line, this production line is made up of the platform 1 of mould 2, in spraying the section of salt solution, water or steam, this steam section guarantees to heat mould again, be enough to make product stripping and taking-up (d), this 1 moves horizontally according to f1 direction step-by-step movement, in succession by freezing bath 3, for example about-40 ℃ of brine baths are so that carry out filling mould (b) and freeze the operation of (c).
In order to prepare frozen fruit juice product (sorbet) (a), after about 4 hours,, in groove 4, prepare the shell mixture, the mixture of preparation core in groove 5 according to the pasteurizing mode of routine in homogenizing with in about 4 ℃ of slakings.Groove 5 is connected with frigo 6, adds inclusion, and uses feeding device 7 to mix the freezing of discharging from frigo.In equipment 7 outlets, the freezing mixture that contains inclusion is delivered to the dispensing equipment 8 of core.
At first, the meter 9 of type of volume guarantees to load and use simultaneously the mould that loads same circuit from the shell mixture of groove 4 on production line.The jacking equipment 10 that is connected with vavuum pump 11 (or the irrigator system that does not express) guarantees to spray in the distance of preparing burden for the first time the not freezing mixture of core, can regulate the thickness of shell 12 like this with the pace of platform.
Connect the step that forms core behind the core batching step.When operation, static or dynamic distributor/distributor 13 for example can guarantee the uniform distribution of freezing mixture together with interior mixer element.Frigo 6 is given distributor/distributor 13 feed continuously, and its flow and set-point relatively can produce a signal, and sort signal can instruct shut off valve 14 or reduction from the speed of the product charging pump of frigo, so that reduce its flow.Therefore distributor/distributor guarantees that the freezing mixture pipeline that contains inclusion leads to the hole equably, and its hole number is identical with the batching top.The rotary speed of dynamic mixer can change, and for example per minute 30-90 changes.
The feed proportioning system of core is made up of ground jack (not drawing), the rotary valve 15 that rotates in gate throttle and the nozzle 16 that postpones to prepare burden.Metering is to change with pressure and rotary valve opening time that frigo provides.Batching nozzle 16 can move by jacking equipment 17 vertical translations.Elevating function has guaranteed the distribution from the mould bottom to the top of thickness freezing mixture, and therefore batching occurs in when up.Use ground jack can guarantee that this batching nozzle vertically moves, revise the ground jack stroke, so that the distance of nozzle walking can be from the bottom bottom mould up to filling mould top.Can prepare a kind of system, this system can avoid forming the batching afterbody, for example adopts any equipment of raising or guarantee to reduce pressure in nozzle at stroke after-acceleration nozzle of can guaranteeing.
After the core batching, preferably be cooled to 0 ℃ to 4 ℃ additional ingredient, can guarantee the described shell of sealing by meter 19 from groove 4 shell mixtures with interchanger 18.Can be before this batching or use equipment 20 plungers thereafter.In both cases, this core is enough thickness, so that the temporal interpolation rod of lacking very much after the core batching.
In case all hardening 21, make its core demoulding by heated mould sub-surface again, and take out in section (d).Take off joint product with chain 22, seal, deposit-30 ℃ in 24 ,-35 ℃ warehouse at packing and canned paragraphs (e) 23.
Under the situation that does not form shell, employing equipment 8 directly measures core and after 20 plungers, can adopt dippings, atomizing or so-called coating method wrap up in skin 25 in mould.
Compare with traditional method of moulding, the advantage of this method is many-sided:
The water that the quantitative content of icing in the core, core contain frozen state is more than traditional, and quality has corresponding improvement, and this quality is the quality that can see in extruded product usually.
It is about 25% that freeze-off time can reduce, and allows higher speed like this, and the Production Line rate is also higher.
The viscosity of ice is such, and if necessary, the inclusion that ice contains can distribute equably, and can be as under the situation of icing in the batching of liquid decant not taking place.
Use multipart mould, can produce the product of " traditional " or " the not demoulding ".
Can consider that the freezing environment of molded production line is perishing, so that in case harden in mould, product does not stick on the wall, can the demoulding, just there is no need the heated mould sub-surface.
These products are colder, at this moment than being easier to dressing.
Following embodiment illustrates the present invention, and in these embodiments, umber and percentage all are by weight, other have indicate except.
Make the ice lolly of " shell-and-core "
1, preparation raspberry frozen fruit juice product mixture, it be with following batching with shown in the ice cream of composition of proportions core:
Batching %
Water 55.82
Glucose syrup 6.32
Xanthans 0.18
Carob 0.12
Trisodium citrate 0.3
Citric acid 0.25
Candy 20.4
Raspberry spices 0.16
Natural red colouring agent 0.25
Lactoprotein 0.2
Mix these batchings under 60 ℃ the temperature being greater than or equal to, up to reaching dissolving and suitable hydration, this mixture carries out homogenizing and pasteurizing, cooling then ,+4 ℃ down slowly stirring carry out slaking.After by frigo and ventilation, obtain expansion rate 40%, temperature is freezed composition for-5 ℃ to-6 ℃ ice cream.
Expect the little raspberry sheet piece of smashing to pieces that interpolation 10% has been sieved in the body toward expanding, screen size is about 0.8 millimeter.
2, preparation with following batching with shown in the ice cream mixture of composition of proportions shell:
Batching %
Water 68
Guar gum 0.4
Glucose syrup 6.3
Candy 19.6
Citric acid 0.22
Raspberry spices 0.13
Natural red colouring agent 0.35
Mix these batchings under 60 ℃ the temperature being greater than or equal to, up to reaching dissolving and suitable hydration, this mixture carries out homogenizing and pasteurizing, cools off down at+4 ℃ then.
3, will pack in the ice lolly mould of oval cross section according to-4 ℃ of liquid ice cream mixtures of top 2 preparations, this mould has the circular end, immerses in-35 ℃ of salt solution.After forming the about 2 millimeters frozen crust of thickness near the mould sidewall, discharge the liquid at center, formed the cavity of ice like this.
Use the distributor/distributor of 2 pressure that are connected with delay meter equipment with insertion nozzle, with-5 ℃ of front 1 preparation,-6 ℃ of expansion freezing mixtures are packed in the established cavity, described equipment drops to cavity bottom, and fill these cavitys when rising again, can avoid forming air bubble like this.Determine the mixtures of above-mentioned 2 preparations of magnitude of recruitment, 0 ℃ to+4 ℃ cooling, so that these shells are made in sealing cavity, rod is inserted still is partly-center of freezing, freeze.After this mixture solidified of replenishing, heat the outer wall of mould again, take out product, these product packaging, again at-30 ℃ ,-35 ℃ of sclerosis.
Make the ice lolly of " shell-and-core "
As embodiment 1, operate, use to constitute the freezing orange beverage mixture 1 of ice cream of core and the mixture 2 that constitutes shell and make compound ice lolly, this mixture 1 be with following batching according to shown in ratio prepare:
Batching %
Water 69.608
Glucose syrup 6.3
Xanthans 0.24
Carob 0.16
Trisodium citrate 0.4
Citric acid 0.41
Candy 20.6
Dense orange juice 2
Orange flavor 0.07
Yellow colorants and carrotene 0.012
Lactoprotein 0.2
Water 72.78
Guar gum 0.4
Glucose syrup 6.3
Dense orange juice 2
Citric acid 0.41
Orange flavor 0.07
Yellow colorants and carrotene 0.04
Make the ice lolly of dressing
Use the mixture of 1 and 2 preparations of front embodiment 1, make ice lolly:
As pointed among the embodiment 1, at first in the pre-cooled mould in freezing bath, metering is at-5 ℃,-6 ℃ of expansion freezing mixtures 1 that constitute core, excellent toward wherein inserting, when it is cured then, take out core by heated mould sub-surface again from mould, strong this core of cooling for example is immersed in core in the liquid nitrogen bath, this core is immersed in is equipped with during temperature+2 ℃ bathe to+4 ℃ unexpanded mixture again, carry out dressing, seal these products then, again at-30 ℃ ,-35 ℃ of sclerosis.
Embodiment 4
Make the ice lolly of dressing
Use is made ice lolly according to the freezing mixture of front embodiment 1 preparation:
As pointed among the embodiment 1, at first in the pre-cooled mould in freezing bath, metering is at-5 ℃,-6 ℃ of expansion freezing mixtures 1 that constitute core, toward wherein inserting rod, when it is cured then, take out core from mould by heated mould sub-surface again, cool off this core, for example adopt the cold air stream of pulsed, core is immersed in the chocolate frosting bath, seal these products then, again at-30 ℃ ,-35 ℃ of sclerosis.
Claims (15)
- In the core based on the can ice confectionary products of the ice cream of quality softness, it is characterized in that it contains:I) ice cream core, it contains 20-40 weight % dry, and its expansion rate is 20-80%, and its quality is close with the ice cream of extruding, andIi) unexpanded ice cream shell, it contains 20-35 weight % dry.
- 2. product according to claim 1, the expansion rate that it is characterized in that core is 30-50%, dry matter content is 28-32 weight %.
- 3. product according to claim 1 is characterized in that the ice cream core contains the stabilizer blend with gelling property, and its content is less than or equal to 0.5 weight %, preferably 0.3-0.4 weight %.
- 4. product according to claim 3 is characterized in that the stabilizer blend with gelling property contains xanthans and carob, and xanthans is main, and its concentration is 0.25-0.35 weight %.
- 5. according to claim 3 or 4 described products, it is characterized in that except stabilizer blend, the dry of described core from: up to 20 weight % jam, spices and colouring agent and 20-27 weight % carbohydrate, wherein up to 7 weight % glucose syrups.
- 6. product according to claim 1, the dry that it is characterized in that described shell is the 25-30% of shell weight, they are from 3-5 weight % jam or fruit juice, spices and colouring agent, 0.35-0.45 weight % has the stabilizing agent of thickness character, particularly guar gum, and 20-26 weight % carbohydrate.
- 7. according to the described product of arbitrary claim among the claim 1-6, it is characterized in that it is a kind of ice lolly sugar, its core and shell have color and based on the spices of fruit, preferably contain a large amount of fruit, the particularly extract of same fruit, sauce, its feature is also that if necessary this core contains identical fruit slice piece.
- In the core based on the ice confectionery product of the ice cream of quality softness, it is characterized in that it contains:I) ice cream core, it contains 20-40 weight % dry, and its expansion rate is 20-80%, and its quality is close with the ice cream of extruding, andIi) unexpanded ice cream shell, it contains 20-35 weight % dry, andIts feature is that also this core contains the sheet piece of big or small 1-10 millimeter.
- In the core based on the ice confectionery product of the ice cream of quality softness, it is characterized in that:It contains the ice cream core, and the ice cream core contains 20-40 weight % dry, and its expansion rate is 20-80%, and its quality is close with the ice cream of extruding,Its feature is that also this core contains the sheet of big or small 1-10 millimeter, andIts feature also is it with the fat composition coating, particularly chocolate dressing coating.
- 10. according to the preparation method of the described ice confectionery product of arbitrary claim among the claim 1-8, wherein:Remain in the mould that cools off under the atmosphere with unexpansive liquid ice cream composition filling,Cool off this mould, so that by making the described fluid composition that contacts with the mould inwall freeze to form the shell of opening, and to emit at the center still be the described composition of liquid,Freeze the ice cream composition toward what the shell of opening added a kind of expansion, expansion rate is 20-80%, and their constitute the core of product,If necessary, add rod,Before or after inserting rod, add the described liquid ice cream composition of necessary amounts, finish the formation of shell,Make the product sclerosis and the demoulding.
- 11. according to the preparation method of the described ice confectionery product of arbitrary claim among the claim 1-8, wherein:Load in the mould that remains under the freezing atmosphere with the ice cream composition that freezes that expands, its expansion rate is 20-80%, and if necessary, said composition contains the sheet piece, constitutes the core of product,If necessary, add rod,Make the core sclerosis, the demoulding, andUse unexpansive liquid ice cream composition dressing.
- 12. according to the preparation method of the described ice confectionery product of claim 9, wherein:Remain in the mould that cools off under the atmosphere with the ice cream composition filling of freezing of expanding, its expansion rate is 20-80%, and if necessary, said composition contains the sheet piece, constitutes the core of product,If necessary, add rod,Make the core sclerosis, the demoulding, andUse fat composition, particularly couverture to carry out dressing.
- 13. according to the described method of arbitrary claim among the claim 10-12, it is characterized in that using distributor/distributor metering to constitute the ice of core, distributor/distributor arrangement the mixing apparatus that combines with immersion meter equipment, its feature also is in meter equipment upstream, distributor/distributor remains under the pressure, its feature is that also meter equipment drops to the bottom of mould or open enclosure, load these shells, rise simultaneously, can fill mould or shell like this, not form air bubble.
- 14. according to the described method of arbitrary claim among the claim 10-13, it is characterized in that at-2 ℃ ,-6 ℃, preferably at-5 ℃, the composition of-6 ℃ of filling cores.
- 15., it is characterized in that under the pressure of 1.5-2 crust gas, particularly air, adding the composition of core toward distributor/distributor according to the described method of arbitrary claim among the claim 10-14.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP00201932.1 | 2000-05-31 | ||
| EP00201932.1A EP1159879B2 (en) | 2000-05-31 | 2000-05-31 | Method of manufacture of ice cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1431869A CN1431869A (en) | 2003-07-23 |
| CN1236686C true CN1236686C (en) | 2006-01-18 |
Family
ID=8171583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB018105742A Expired - Fee Related CN1236686C (en) | 2000-05-31 | 2001-05-30 | Ice confectionery product and prepn. method |
Country Status (20)
| Country | Link |
|---|---|
| US (4) | US20030068423A1 (en) |
| EP (2) | EP1159879B2 (en) |
| JP (1) | JP2003534018A (en) |
| CN (1) | CN1236686C (en) |
| AR (2) | AR028663A1 (en) |
| AT (2) | ATE432013T1 (en) |
| AU (4) | AU6232401A (en) |
| BR (2) | BR0111180A (en) |
| CA (2) | CA2406773A1 (en) |
| DE (2) | DE60042267D1 (en) |
| DO (1) | DOP2001000180A (en) |
| ES (2) | ES2325052T5 (en) |
| HK (1) | HK1055379A1 (en) |
| IL (1) | IL152150A (en) |
| MX (2) | MXPA02011783A (en) |
| MY (2) | MY138980A (en) |
| PE (1) | PE20011344A1 (en) |
| TN (1) | TNSN01078A1 (en) |
| WO (2) | WO2001091573A1 (en) |
| ZA (2) | ZA200210307B (en) |
Families Citing this family (37)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1356735B1 (en) * | 2002-04-23 | 2005-01-19 | Societe Des Produits Nestle S.A. | Biscuit extrudable at negative temperatures, process for its preparation and use thereof in composite frozen confectionery products |
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